Thrive Magazine - Summer 2015

Issue 6 - Summer 2015

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Your quarterly natural health, food & lifestyle magazine.

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n s i z a a g a s m i e v s i r i th ww.th e

Issue 6

l w b t a a l i e a u s v s a i l r a e t i g mm i u d s r ll o u d f e e t prin buy th

This is a sample issue Buy the full summer issue at www.thrive-magazine.co.uk/subscribe

subscribe

to get a free DVD of super juice me from Jason vale. www.thrive-magazine.co.uk/subscribe

Thrive Magazine / Issue 6 - Summer 2015

Contents thrive [ issue 6 - Summer 2015 ] NEWS

EVENTS

FEATURES

5

Hot Products

30-31 My Herbal Journey with Vera Martins

6-7

What’s in Season?

32-33 Adapting to Change

8-9

Foodie Blogs

34-35 Herbs & Hormones

The latest products, trends and companies offering natural, ethical and authentic products across food and health.

It’s improtant to eat seasonal produce - but what difference does it really make and in what way?

Looking for some great recipes to make? We’ve got some top notch foodie blogs for you to check out.

10-11 Juicing - The Sugar Debate

It’s an interesting debate just now. We talk to Natural Juice Junkie about the levels of sugars in fresh juices.

13

True Superfoods

The term superfood has become popular lately but what foods truly deserve the label of ‘Superfood’?

14-15 Movement is Key

Welcome back to Luke from Hero Health Rooms. Luke tells us why movement is the key to a healthy body and mind.

16-17 Get Some HeadSpace

We chat to Andy Puddicombe from Headspace to find out how his journey from being a Buddhist monk has helped him to help others.

18

7 Great Food Docomentaries

We talk to Vera Martins a CNM graduate about her journey to using herbs to heal.

Life doesn’t stand still, change is the very nature of our existence, but sometimes change can be difficult to deal with.

Herbs have been used for hundreds of years to help with balancing hormones. Our herbalist Laura Carpenter discusses the different options available.

36-37 Recipes - a juice, a smoothie and a treat

We’ve gone peanut butter mad! Peanut butter banana drink, Plus, peanut butter and banana lollies.

38-39 Recipes from Hedi Hearts

Try making this delicious almond and banana bread from Hedi Hearts.

40-41 Recipes from ‘Love Your Greens’

Delicious recipes from ‘Love Your Greens’ including; a Summer broccoli salad and a tasty swede cake.

42-43 Recipes - Sweet Summer Punch

A refreshing fruit punch to try from www.thevegan8.com

44-45 Recipes from Naturally Meghan

Apple pie oatmeal bowl and a black forest parfait to make from Naturally Meghan.

Our pick of some of the best documentaries on food and

health, that’ll change the way you think.

20-21 What’s it Called? - Guava

In this new feature we introduce some of the more unusual fruit and vegetables and give you ideas on how to cook them.

22-23 All About Matcha Tea

46-47 Recipes from Creative Nature

Gorgeous vegan brownie cheesecakes from Creative Nature.

48

Join the Thrive Tribe

We’d love to hear from you - get in touch, plus a chance to win some of our latest competitions prizes too.

OMG Matcha Tea let us know all about the health benefits of drinking this beneficial green tea.

24-25 Nature Really is Creative

We chat to Julianne Ponan from Creative Nature about the future of superfoods and how fairtrade really matters.

26-27 Food Hacks from Janey Lee Grace Janey Lee Grace shares her tips on the best food swops to make inside your fridge.

www.thrive-magazine.co.uk @thrivefeelalive

3

foodie

Thrive Magazine / Issue 6 - Summer 2015

hey

what’s in season

Why eating seasonally is about more than just the cost Eat local. Eat what’s in season. Eat organic.

Confused by multiple messages about what to eat and when to buy it?

There is something quite comforting about thinking that everything in the universe happens at the time that it’s supposed to happen and that applies for the food that we grow too. Eating seasonal produce is so much more than just another food trend. So why is seasonal food better?

Let’s begin with flavour. Freshly picked produce has the optimal flavor – it’s crispy, fragrant, juicy and colorful. Seasonally fresh produce is picked when ripe and fully developed. The plant has had more sun exposure, which means it will have higher levels of antioxidants!

6

Simple supply and demand - when produce is in season, the abundance of the crop usually makes it less expensive. Seasonal food is much cheaper to produce for the farmers too.

Seasonal produce can grow without much added human assistance. It’s also more likely to be locally produced as well, which reduces the load on our environment, due to transport or ‘food mileage’.

Getting to know where your food is coming from, who is growing your food and how they do it also makes you feel more connected to that whole process. We can live in balance with our surroundings. Embracing the natural rhythm of things also helps simplify our lives. ve Follow us on twitter @thrivefeelali eFeelAlive https://www.facebook.com/ Thriv

Aubergines Several varieties of aubergines are grown all around the world and they vary greatly in size, shape, and color. Generally, aubergines fall into two broad categories, either oval shaped, or thin and elongated. The plant reaches about 3-4 feet tall quite quickly and bears many bright fruits. Each fruit has smooth, glossy skinnternally, it has an off-white color pulp with numerous centrally arranged small, soft seeds. Fruits are generally harvested when they reach maturity but just short of full stage ripeness.

beetroot Beetroot evolved from wild seabeet which is a native of coastlines from India to Britain.

A bright purple root that adds a great splash of colour to roasted root veg.The pigments that give beets their rich colors are called betalains. Beets are perfect for summer salads or roasted in olive oil in the oven. And if you haven’t tried fresh beetroot juice you may be pleasantly surprised at how subtle it is, plus it’s full of antioxidants too. Beets are at their prime in July, August, September.

spinach Spinach is available all year-round, but the freshest, tenderest spinach is picked in Summer - July and August. Spinach is so rich in its phytonutrient content and is an excellent source of other antioxidant nutrients — including vitamin C, vitamin E, vitamin A. If you’re buying it fresh make sure you wash it well and dry the leaves out before using.

Spinach cooks down - a lot - a tightly packed cup of raw spinach makes less than 1/2 cup cooked.

blueberries British blueberries are available from June till September and the start of the season usually features the Duke variety. If you’re lucky to be growing them, they will be ready for picking in late July-mid August. Don’t rush to pick the berries as soon as they turn blue.

Wait a couple days. When they are ready, they should fall off right into your hand.

seasonal recipe - beetr

oot detox salad

ressing il For the D vocado o lespoon a b ta 1 + l 60m on 1 large lem Juice from d rlic, mince ves 1 clove ga arsley lea ch fresh p Small bun p maple syru 2 tsp pure r e d w o ard p 2 tsp must f salt A pinch o ale Salad K e th For baby kale & Naked sh re F icks g a 1b to matchst per, cut in p e p d re d ½ inly slice dishes, th grated 6 small ra eled and p iced carrot, e d thinly sl n a 1 medium d ber, peele m u d c e u ic c d ll nd ½ sma , peeled a e avocado iced d t, 1 large rip o o tr e ooked be c k c a p g 250 lnuts opped wa 1 tbsp ch

buy it / make it / share it Put all of the ingredients for the dressing in a small blender or food processor and blend until smooth.

If you don’t have a small blender, whisking the ingredients together in a bowl works well too.

Put all the salad ingredients to the serving bowl and add desired amount of dressing. Toss everything together to combine and serve.

Credit - www.lovebeetroot.co.uk/recipes/

Find out more about eating seasonally and join up if you’re a food business or search for restaurants local to you that focus on serving seasonal produce. www.eatseasonably.co.uk

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Thrive Magazine / Issue 6 - Summer 2015

icing esn’t ju ugars and o d t u B s ify the intens sugar rush? a cause

icle an art is d a e r n ici g ntly I rece aid how ju ge and that s ing a syrin lf with k se like ta cting your erious? e j in ey s Are th . r a g su

But what about all the

SUGAR? It is vitally important to understand the difference between added sugars and natural sugars.

Follow Neil on Twitter @TheJuiceJunkie www.facebook.com/naturaljuicejunkie

10

Thrive Magazine / Issue 6 - Summer 2015

The average Briton consumes 238 teaspoons of ‘added’ sugar each week.

If I had a pound for every time I’ve been asked about “all the sugar” you consume when juicing, I would be writing this from the beach!

Much of the concern stems from media hype, comparing the natural sugars in juiced fruits and vegetables to chocolate bars and donuts. Does anybody really believe the highly refined sugars used in products like this are comparable to the natural sugars in natures finest produce?

It is vitally important to understand the difference between added sugars and natural sugars.

The average Briton consumes 238 teaspoons of ‘added’ sugar each week. This is almost a KILOGRAM of sugar and it is often consumed without us knowing it. Food companies put added sugar in pretty much everything and research suggests that too much sugar doesn’t just lead to weight gain, but also depression, anxiety and stress.

NHS guidance suggests that “added sugars shouldn’t make up more than 10% of the energy (calorie intake) you get from food and drink each day.”

But here is the other key point from the NHS guidance: “You shouldn’t cut down on fruit, as it’s an important part of a healthy, balanced diet.”

Let’s face it, comparing the naturally occurring sugar in fresh fruits and vegetables with the processed sugars added to most foods is as simplistic as comparing the calories of a carrot with those in a can of fizzy drink or a a biscuit.

You cannot judge foods on just one component.

The problem comes when we start messing with nature. Scientists have extracted natural sugars and intensified them to produce a highly processed, almost pharmaceutical, sweetness. The food industry takes these sweeteners and put them in EVERYTHING.

This process is comparable to how coca leaf is refined into cocaine and just as cocaine has been shown to increase depression, anxiety and panic attacks evidence now suggests refined sugar does the same.

But doesn’t juicing intensify the sugars and cause a sugar rush?

I recently read an article that said how juicing is like taking a syringe and injecting yourself with sugar. Are they serious?

When we juice fruits and vegetables, we separate the juice (which contains all the nutrients needed by our bodies) from the fibrous part of the plant. It is true that fibre slows down the absorption of sugar, so when we juice fruits and vegetables, removing the fibre, this is likely to mean we absorb the sugars more quickly. This may result in a blood sugar spike (post-meal hyperglycemia), but this is fairly common even when eating the whole food and is typically not dangerous.

Here’s the thing. If juicing was giving such a ridiculous amount of sugar, surely it would be responsible for weight gain, a rise in obesity and an increase in type II diabetes? Yet, through my Natural Juice Junkie courses and working with coaching clients I see the opposite, with juicing helping many people to shed excess weight and in some cases, reduce diabetic medication and improve blood sugar levels.

It is important to note that I am not talking about bottled fruit juices. These are typically heat pasteurised and often highly processed. I am talking about freshly extracted, unprocessed juice, where best practice is to focus on 70-80% vegetables with 20-30% fruit. For those with concerns about blood sugar, i.e. diabetics, it is advisable to minimise the amount of fruit and stick to a high proportion of vegetables.

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Thrive Magazine / Issue 6 - Summer 2015

At Headspace we define mindfulness as the intention to be present in the here and now, fully engaged in whatever is happening, free from distraction or judgment, with a soft and open mind.

Andy Puddicombe

Headspace the latest health & happiness app 16

Thrive Magazine / Issue 6 - Summer 2015

The more you use Headspace to meditate, the easier it will be to be mindful in everyday life – including eating and diet.

1. Tell us more about Headspace and how you aim to help people achieve clarity through using the app.

Headspace has been created to improve the health and happiness of the world.

We aim to do this by using science and technology to make mindful meditation simple and accessible to anyone.

2. How did you go from studying sports science to becoming a Buddhist monk?

I dropped out of university because I was having a really tough time. I didn’t know how to deal with my thoughts and emotions, and I had a very busy mind.

Just before going to university I’d been involved in an accident, in which a couple of friends of mine died, and that left me with a lot of questions. And while I enjoyed university and all the normal student stuff, I didn’t feel like it was answering any of these questions – so I ended up having a sort of early mid-life crisis.

I was studying Sports Science at the time and although it’s a difficult thing to put into words, one day I just found myself thinking, “I really want to become a Buddhist monk”. I had been introduced to meditation earlier in life as my mum was interested in it, and done a fair bit on and off throughout my teens. In retrospect it sounds crazy, but at the time it felt like the most natural thing in the world and a very easy decision to make.

3. What has your relationship with food been like throughout different stages of your life?

Whilst I was at university, I was taking part in competitive gymnastics so I was very dedicated to my health and was

very controlled about what I ate. Since then I have adopted a more relaxed approach. My wife and I tend to stick to a predominantly vegan diet – much of this was practiced as a part of my treatment with cancer. I like to eat fresh and healthy food as much as possible but will have the odd treat now and then.

4. You mention in your TED talk that your meditative journey began when you travelled to the Himalayas to become a Buddhist monk. Do you think Headspace would have come about if you hadn’t followed that route?

I don’t think so as it was though my experiences as a monk that made me want to make meditation accessible and also through meeting my business partner Rich Pierson. I also wouldn’t have the qualifications to do what I’m doing now if it hadn’t been for that. It has been all rather serendipitous and I am very thankful to be in the position where I can now share these useful tools.

5. How can Headspace help our readers to become more mindful in relation to the food they eat and lifestyle they follow?

At Headspace we define mindfulness as the intention to be present in the here and now, fully engaged in whatever is happening, free from distraction or judgment, with a soft and open mind. Meditation is a simple exercise of familiarisation with the qualities of mindfulness. Therefore, the more you use Headspace to meditate, the easier it will be to be mindful in everyday life – including eating and diet. With time it just gives you a little bit of perspective on routine decisions

that can otherwise made on autopilot. The app also features an On-The-Go section which includes 10 minute meditations that you can apply to everyday activities such as Commuting, Eating and Walking.

6. Could you share some of your advice to our readers on how to get started with meditation and how to quieten the mental chatter?

Give Take 10 a go - it only takes up 10 minutes of your day and it’s free. You can then see the benefits for yourself. I would also say that meditation isn’t about trying to control or quiet the mind. It is about being at ease with your mind.

7. What’s your favourite country in the world and why?

There are lots of special places for me.

The UK is still very important to me, as it is where my family is. I now love being based in LA, I’m a keen surfer and there is no shortage of blue sky. Many of the places I trained as a monk I certainly hold dear to my heart, especially Russia.

8. What three morning rituals do you always follow?

I wouldn’t say I have a ritual as such, and with a little baby, the routine I once had does get shifted around a bit, but I will always meditate every morning and wherever possible I try and get a surf in.

9. What’s next for you and for Headspace?

We are about to launch a new book and we have a variety of new content going onto the app very soon – watch this space!

Follow on Twitter @Get_Headspace www.facebook.com/HeadspaceOfficial 17

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Herbs &

e r b a li s t

Thrive Magazine / Issue 6 - Summer 2015

Lau

Hormones Hormone related problems are a common sight for many herbalists, and the most common symptom seen is menopausal hot flushes.

A research study published in the Oxford Journal for Family Practice in 2007 found that herbal medicine could significantly reduce the menopausal symptoms.

Herbs have been used for hundreds of years to help women through all stages of life, but in the 21st Century more and more women are looking to alternatives to help relieve their menopausal symptoms.

Herbs are often chosen because they can support the hormonal and nervous systems, reducing symptoms and helping to balance fluctuating hormone levels.

Most women will experience the menopause between the ages of 40 and 52 years. During the menopause, ovarian hormone levels decline, leading not just hot flushes but also loss of confidence, nervousness and mood swings. Symptoms can begin before the loss of a regular period, often presenting as an increase in pre-menstrual symptoms.

Following an article in the Lancet in February this year stating the link between Hormone Replacement Therapy (HRT) use and ovarian cancer, more and more women are looking to herbs.

34

Sage

Red clover

Trifolium pratense (red clover) is another common herb used in the menopause. The flower and leaves of red clover contain phyto oestrogens, which can be used to improve the hormonal status within the body, by providing the starting point for manufacturing its own hormones.

er ra Carpent

m

Salvia officinalis (common garden sage), has been found to be effective in reducing excess sweating, hot flushes and night sweats in menopausal women. Using sage tea to this effect is a traditional remedy but a study in 2011 confirmed its efficacy.

If you would like to try this remedy for yourself at home, you can use either dried or fresh leaves of common sage. Take a small handful of fresh leaves or 1-2 tsp of dried leaves, add to a cup of hot water, allow to steep for 10 – 15 minutes. Leave to go completely cold, strain and drink.

Thrive Magazine / Issue 6 - Summer 2015

dy scrubobdyresccirupeb. herbal bo thyme salt Lemon &

1 cup kosher salt ic almond oil 1/2 cup pure organ on the zest of one lem ves stripped lea , thyme 2 teaspoons fresh . ms ste from the

ntainer with a clean, sterilized co Pour the salt into a thyme. Pour d an st ze the lemon tight-fitting lid. Add lid on tightly. top and screw the the almond oil over oil and salt jar a stir to mix the To use, just give the e scrub will Th er! ow sh away in the together, and scrub tight container nths stored in an air keep for up to 6 mo . at room temperature

Black cohosh

Cimicifuga racemosa (black cohosh) is another herb often associated with reducing menopausal symptoms. The roots of black cohosh have been used for many years traditionally, but the research on its effectiveness for menopausal symptoms is mixed. It appears that it works for some women but not always for all women.

Soy

Soy is often mentioned as a way of improving the hormone balance within the body during menopause because it contains phyto oestrogens. This is confirmed when looking at the health statistics across the world.

Countries that consumed a high amount of natural phyto oestrogens in their diet had not only lower rates of cancer but also a very low incidence of menopausal symptoms.

If you are taking any medication or have other health problems it is important to seek professional advice from a medical herbalist before taking herbal medicine. To find your nearest medical herbalist visit www.nimh.org.

References www.thelancet.com/journals/lancet fampra.oxfordjournals.org link.springer.com www.ncbi.nlm.nih.gov

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Thrive Magazine / Issue 6 - Summer 2015

bananas are extremley high in potassium and tryptophan. Tryptophan is converted into serotonin -- the happy-mood brain neurotransmitter.

Almonds are high in monounsaturated fats, the same type of fats found in olive oil, which have been associated with reduced risk of heart disease.

almond & banana bread

Thrive Magazine / Issue 6 - Summer 2015

almond & banana bread made with buckwheat flour and super tasty ingredients 3 large very ripe bananas 1 cup of buckwheat flour (or spelt flour) 1/2 cup of gluten free oats 1/2 cup of almond milk 1/4 melted coconut oil 1/4 cup of raisins, or cranberries or any of your favourite dried fruit 1 teaspoon baking powder 1 teaspoon cinnamon Touch of nutmeg Pinch of salt 1/2 teaspoon vanilla extract 1/4 cup of brown rice syrup or maple syrup

how to cook...

This is a super simple recipe.

Preheat the oven to 190c.

In a bowl, mix together all dry ingredients and set aside. In a separate bowl, mash the bananas and add all the wet ingredients. Combine both bowls together and pour into a greased baking dish. Bake in the oven for 40 minutes, or until a toothpick comes out clean from the center.

Thanks to Hedi Hearts for this recipe.

www.hedihearts.com

Raw almonds ha ve tannic acid and an enzyme inhibitor in their brown skin that protects the nut.

So, you should al ways soak your almonds before using them..

By soaking almon ds, you provide the moisture that makes the almond shed its skin and release its enzymes. The process works with most nuts an d seeds.

Top with some strawberries or blueberries or pour over some nut milk for a tasty treat.

39

Thrive Magazine / Issue 6 - Summer 2015

Thanks to Meghan for this recipe www.naturallymeghan.com

Packed full of healthy oats and berries these super bowls of goodness are perfect to create for a quick breakfast solution.

apple pie oatmeal bowl Overnight oats is a simple and quick way to make a healthy breakfast. You can add fruits nuts, superfoods or chocolate for a tasty treat.

Thrive Magazine / Issue 6 - Summer 2015

apple pie oatmeal bowl

with softened apples, juicy raisins and creamy oats

ingredients (serves 1)

1 apple (I love Pink Lady apples!)

2/3 cup oats 1 1/3 cups milk of choice 2 tbsp raisins/sultanas/currants 2 tsp mixed spice (if you don't have this just use 1 tsp cinnamon and 1/4 tsp each of nutmeg and ginger)

how to make it...

quick & easy

Chop 1/2 - 3/4 of the apple into bite-sized pieces and put them into a small saucepan along with the oats, raisins (or alternative) and milk. Turn the heat up to the highest setting and bring the milk to a boil; once it’s boiling reduce the heat to the lowest setting and let it simmer for about two minutes, stirring occasionally, until it has thickened up a bit.

Stir the mixed spice into the oatmeal and let it cook for another three or four minutes, stirring occasionally, until it’s at your desired consistency. When it’s ready pour it into a bowl, add your toppings and enjoy! The rest of the apple is always a good topping and fresh fruit such as blueberries, raspberries or blackberries complement the flavours wonderfully. I also love having dried figs with mine!

black forest gateau oat parfait with chocolate overnight oats and chocolate chia pudding

ingredients (serves 1)

For the chocolate overnight oats: 1/4 cup oats 1/4 cup milk of choice 1/2 a banana, mashed 2 tsp cacao (or cocoa) powder For the vanilla overnight oats: 1/4 cup oats 1/4 cup milk of choice 1/2 a banana, mashed 1 tsp pure vanilla extract

For the chocolate chia pudding: 1 tbsp chia seeds 1/3 cup milk of choice 1 tsp cacao (or cocoa) powder For the cherry compote: 1 cup fresh/frozen cherries (defrosted if frozen)

how to make it...

In a small bowl mix together the ingredients for the chocolate overnight oats then do the same with the vanilla overnight oats in a separate bowl. In another small bowl or jar mix together the ingredients for the chia pudding, then cover all the containers and place them in the fridge overnight (give the chia pudding a quick stir after about half an hour).

In the morning mash the cherries into a pulp to make the compote, then remove the other components from the fridge and start assembling your parfait; begin with the chocolate oats as the bottom layer then spread half the cherry compote over the top of them. Next, add the vanilla oats, then the rest of the compote and, finally, the chocolate chia pudding as the topping. Sprinkle any extra toppings over the parfait (such as cacao nibs, dessicated coconut or seeds) and dig in!

Recipes from Meghan at: www.naturallymeghan.com /naturallymeghan @naturallymeghan @naturallymeghan

45

This is a sample issue Buy the full summer issue at www.thrive-magazine.co.uk/subscribe

subscribe

to get a free DVD of super juice me from Jason vale. www.thrive-magazine.co.uk/subscribe

Thrive Magazine / Issue 6 - Summer 2015

vegan brownie cheesecakes

a delicious vegan cheesecake with a brownie base ingredients

(makes 3-4) Base - raw brownie 1/2 cup ground almonds 1/2 cup dates 1/2 tbsp almond butter 2 tbsp water (or more if still too dry) Optional, add dried cranberries in at the end.

Cheesecake 1 cup overnight soaked cashews Juice of 1/2 lemon 1 tbsp maple syrup 1 tbsp coconut oil 3 tbsp water

how to make it...

Mix all of the brownie ingredients in a food processor or by hand. Split your brownie mix into individual portions, or one large tin. You can keep some back to roll into balls for the decoration.

To make the cheesecake layer: Mix cashews, lemon and maple syrup in a food processer. Add 1 tsp barley grass powder and a few drops of peppermint oil to half the mixture. To layer up, fill half-way with the white mixture. Place in freezer for about 15mins to slightly harden. Then layer on the green. Place in freezer overnight to set. Take out of the freezer about an hour before serving, to thaw.

Cacao sauce - 1/2 tbsp melted coconut oil and 1/2 tbsp raw cacao powder, drizzled over the cold cheesecake.

Recipe from Charlotte Rowley on behalf of Creative Nature

superfood lunch snacks

great for breakfast or a mid morning snack

Ingredients 1 Cup Dates 1 Cup Cashew Nuts 1/2 Cup Raisons 1/2 Cup Dried Apricots 1/3 Cup Sunflower Seeds 1/3 Cup Chia Seeds 1/3 Cup Creative Nature Shelled Hemp Seeds

how to make it... (makes 7-8)

Hemp seeds are one the most purest and complete plants on earth. They have a perfect omega 3 and 6 balance and are one of the best vegetarian proteins, so will help keep you satisifed until lunch time!

More Recipes from Creative Nature www.creativenaturesuperfoods.co.uk 46

Add the cashew nuts to a blender and blitz until they begin to break down (be careful not to blend them into a flour or nut butter though).

Then add the rest of the ingredients and blend until the mixture forms together like a dough. Move the mixture to a cling film lined loaf tin, pressing it down with a fork and store in the fridge. Keep it there for a couple of hours before cutting the mixture into bars.

Recipe from Evelyn Cribbin on behalf of Creative Nature.

Thrive Magazine / Issue 6 - Summer 2015

Creative Nature barley grass is organic and is perfect for adding to recipes or add to juices to take your green juicing regime to the next level...

vegan

These creamy and decedent desserts are raw and vegan and are so quick to whip up. Serve with chocolate sauce drizzled over the top.

vegan brownie cheesecakes

Thrive Magazine / Issue 6 - Summer 2015

join the thrive community we’d love to hear from you - get in touch, plus a chance to win @thrivefeelalive

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Brilliant publication, anyone interested in a healthy lifestyle should check out Thrive Magazine.

Funky fresh juice goodie bag from Juice Master www.juicemaster.com

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Hedi Hearts Recipe Blog Check more recipes on her blog www.hedihearts.com

Credits / References / Where to buy...

Natural Juice Junkie - www.naturaljuicejunkie.com Hero Health Room - www.herohealthroom.com Andy Puddicombe - www.headspace.com OMG Matcha Teas - www.omgteas.co.uk Julianne Ponan - www.creativenaturesuperfoods.co.uk Janey Lee Grace - www.imperfectlynatural.com Vera Martins - www.naturopathy-uk.com

Capital CBT - www.capitalcbt.com Laura Carpenter - www.lauracarpenter.co.uk

SUBSCRIBE online at www.thrivemagazine.co.uk

Recipes Supplied by: www.thevegan8.com / www.hedihearts.com www.loveyourgreens.co.uk / www.naturallymeghan.com www.creativenaturesuperfoods.co.uk

www.thrivepublishing.co.uk To subscribe to Thrive Magazine: Email subscribe@thrivepublishing.co.uk / Contact us at: hello@thrivepublishing.co.uk Credit to sxc.hu & pixabay for stock images used throughout and to each supplier. / Designers: ‘Designs by Luci’ and Thrive Publishing.

raspberry & chocolate

protein muffins Protein powders from ‘That Protein’ are an amazing way to add protein and other nutrients like the omega 3 fatty acids to your favourite delights.

Try this amazing recipe as a fabulous way to contribute to your daily protein, calcium and Omega 3 targets!

(Makes 10) ur 100g almond flo mpkin ein’ I Heart Pu 100g ‘That Prot n Organic protei Seed and Chia 2 organic eggs elted c coconut oil, m 3.5 tbsp organi p syru 3.5 tbsp maple milk d on 2 tbsp alm tract ex 1 tbsp vanilla r vinegar 1 tsp apple cide ate soda ½ tsp bicarbon a Pinch salt raspberries 1 punnet fresh olate chips 100g dark choc

Ingredients:

How to

make them: Preheat th e oven to 1 80˚C and a muffin ti line n with 10 li ners. Whiz together a z ll ingredie nts, excep optional c t the hocolate c hips and r until smoo aspberries th and com , bined. Stir through th e raspberr ies and ch chips. Dro ocolate p dollops o f muffin ba into each tter liner, distr ibuting ev then bake e n ly, in the ove n for 15 minutes, o 2 0 r until coo ked throu Enjoy as a gh. high prote in deliciou s breakfast!

The Omega 3 Fatty acids in the ‘That Protein’ mix help maintain normal cholesterol levels.

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